Asian Shrimp Tempura is one of those dishes that manages to feel both indulgent and surprisingly light. As a home cook, I’m always drawn to recipes that deliver big flavour without feeling heavy, and this dish does exactly that. Crisp, airy batter wrapped around sweet, juicy shrimp is hard to resist. Especially when it’s paired with fresh herbs, bright citrus and bold Asian-inspired dipping sauces.
This Asian Shrimp Recipe takes inspiration from flavours found across East and Southeast Asia rather than tying itself to one specific cuisine. The tempura-style batter is kept light and delicate, allowing the shrimp to remain the star of the dish. Instead of rich sauces or heavy seasonings, the focus is on balance – crunch against tenderness, savoury notes lifted by freshness, and a gentle warmth from chilli if you choose to add it.
What I really enjoy about Asian Shrimp Tempura is how versatile it is. It works just as well as a starter for a special meal as it does as part of a relaxed sharing spread. Serve it on a platter in the middle of the table, add a few small bowls of dipping sauces, and let everyone help themselves. It’s the kind of food that disappears quickly, often accompanied by appreciative murmurs and the sound of crisp batter cracking between bites.
The shrimp themselves are key. When cooked quickly in hot oil, they stay plump and juicy, while the coating turns pale, crisp and slightly puffed. The batter shouldn’t be thick or heavy – it’s there to add texture, not to overwhelm. As a helpful home cook, my best advice is to resist the urge to overmix the batter. A few lumps are not only acceptable, they’re desirable.
Asian Shrimp Tempura also pairs beautifully with fresh, vibrant side dishes. Crisp salads, steamed rice, noodles and lightly stir-fried vegetables all work well alongside it. These lighter accompaniments keep the overall meal feeling balanced and satisfying rather than rich.
Another reason this Asian Shrimp Recipe is such a favourite is that it feels a little bit special without being intimidating. You don’t need restaurant-level skills or unusual equipment. With good shrimp, hot oil and a calm approach, you can produce something that looks impressive and tastes even better.
Above all, Asian Shrimp Tempura is about enjoyment. It’s crunchy, comforting, and endlessly adaptable. Whether you serve it for guests or cook it as a treat for yourself, it’s a dish that always feels worth the effort.
Dishes to Serve with Asian Shrimp Tempura
- Steamed jasmine or sticky rice
- Rice vermicelli noodle salad with herbs
- Asian-style cucumber salad with sesame and lime
- Stir-fried green beans or broccoli with garlic
- Fresh spring rolls with vegetables or tofu
- Pickled vegetables such as carrots and daikon
- Simple Asian dipping sauces (sweet chilli, soy-lime, or chilli-garlic)
Together, these dishes create a balanced, colourful meal that lets the Asian Shrimp Tempura shine.
Asian Shrimp Tempura
Equipment
- Deep Saucepan or wok
- Whisk or fork
Ingredients
Shrimp:
- 500 g raw shrimp or prawns peeled and deveined
- 1 tbsp cornflour
- ½ tsp salt
- ½ tsp white pepper
Tempura Batter:
- 120 g plain flour
- 2 tbsp cornflour
- ½ tsp baking powder
- 180 ml water ice-cold sparkling
- 1 large egg yolk
- 1 pinch salt
For Frying:
- Vegetable oil or sunflower oil for deep frying
To Serve:
- Fresh coriander or spring onions
- Lime wedges
- red chilli Sliced optional
Instructions
Prepare the Shrimp:
- Pat the shrimp dry and toss them gently with cornflour, salt and white pepper. This light coating helps the batter adhere and seasons the shrimp.500 g raw shrimp, 1 tbsp cornflour, ½ tsp salt, ½ tsp white pepper
Make the Batter:
- In a bowl, mix the plain flour, cornflour, baking powder and salt.120 g plain flour, 2 tbsp cornflour, ½ tsp baking powder, 1 pinch salt
- In another bowl, whisk the egg yolk with the ice-cold sparkling water. Pour the liquid into the dry ingredients and stir gently until just combined. The batter should be thin and slightly lumpy.180 ml water, 1 large egg yolk
Heat the Oil:
- Heat the oil in a deep saucepan or wok to around 180°C. The oil should be hot enough that batter sizzles immediately on contact.Vegetable oil
Coat and Fry:
- Dip the shrimp into the batter, allowing excess to drip off, then carefully lower them into the oil. Fry in small batches for 2–3 minutes until lightly golden and crisp.
Drain:
- Remove the shrimp with a slotted spoon and drain on kitchen paper. Repeat with the remaining shrimp.
Serve:
- Serve the Asian Shrimp Tempura immediately, garnished with herbs, chilli and lime wedges, alongside your chosen side dishes and dipping sauces.Fresh coriander, Lime wedges, red chilli
20 comments
Crisp, light and endlessly enjoyable, this is a recipe worth repeating.
Simple, clean flavours that let the shrimp take centre stage.
I made this as a starter last night and a massive hit all round. Wish I had made more.
An elegant dish that feels restaurant-quality but achievable at home.
Every bite delivered crunch, flavour and freshness in equal measure.
Fresh, flavourful and incredibly moreish from the first bite to the last.
A great example of how simple ingredients can create something special.
The texture contrast between crisp batter and juicy shrimp was spot on.
Paired beautifully with rice and fresh salads for a complete meal.
The batter was airy and golden, letting the natural sweetness of the shrimp shine through.
A dish that looks impressive on the plate and tastes even better.
Crisp, light and perfectly cooked, the shrimp stayed juicy inside the delicate tempura coating.
An impressive starter that disappeared far too quickly at the table.
Light yet satisfying, this dish works brilliantly as a sharing plate.
A real crowd-pleaser that suits both casual dinners and special occasions.
A wonderfully balanced dish that feels indulgent without being heavy.
Loved how crunchy the tempura was without feeling greasy at all.
The shrimp were plump and tender, wrapped in a beautifully crisp shell.
The tempura stayed crisp right through serving, which is always a win.
Perfect with dipping sauces and fresh herbs for a bright, Asian-inspired meal.